Authentic Polenta Concia Recipe: A Hearty and Delicious Italian Dish

Polenta is possibly one of the oldest and most famous of Italian dishes. Originating in Northern Italy, it soon became an essential for working class families all over the country as a simple yet hearty meal. Traditionally, it is made of course stone-ground cornmeal, but different variations have formed over time.

It can be made many ways, in a soft, porridge style form paired with cheeses, beans, or meats or in a cooled hardened form that is great for frying! The options are endless with this classic ingredient but lets dive into a rich and creamy version that originates from Valle d’Aosta!

Polenta Concia

Servings: 6 people
Course: Main Course, Side Dish, Snack
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • Kitchen Scale


  • 80 grams Fontina cheese (cubed)
  • 80 grams unsalted butter
  • 200 ml whole milk
  • 1 liter water
  • 250 grams polenta
  • salt and pepper to taste


  • Bring the water to the boil and add salt. Start whisking in the polenta until it mixes together, then let the mixture simmer for 45 minutes. Stir often to break up any lumps. If the mixture becomes too thick and starts clumping, add water little by little until the consistency is smooth again.
  • Dice up the cheese into small squares.
  • Pour the milk into the polenta mixture and lightly stir to combine, then add the cheese and butter – continue stirring until it has all melted together.
  • Add a little bit of salt and pepper to taste, then serve up and drizzle melted butter on top. Add some more fresh pepper if desired and enjoy!
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5 thoughts on “Polenta Concia”

  1. 4 stars
    The trick is to constantly stir the polenta for a smooth texture. The combination of fontina cheese and butter is heaven in a bite. Can’t wait to make this again.

  2. 5 stars
    Maybe it’s different outside the US but those weird tubes of polenta you can buy in the store are A. absurdly expensive and B. an embarrassment to the name of polenta. This… This is polenta.

  3. Marjorie Baker

    5 stars
    This polenta concia recipe is so simple, but the result is sooo satisfying. It’s like a warm, cheesy hug for your stomach. Also! if you spread the polenta onto a tray and chill it, you can cut it up into squares later and pan sear it for a little extra bit of that maillard goodness.

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